Average Indian's Daily Salt Intake Double WHO's Recommendation

Time of India

a day ago

New Delhi: Home-cooked meals continue to dominate the Indian diet, accounting for approximately 80% of total salt consumption. Cultural practices and culinary preferences, particularly in northern states, have driven the average daily salt intake to over 12 grams — more than double the recommended limit of less than 5 grams (about one teaspoon) per day, as advised by the World Health Organization (WHO) and the National Institute of Nutrition.
This excessive intake escalates the risk of hypertension and related health complications. High salt consumption is a leading contributor to elevated blood pressure, increasing the likelihood of heart disease, stroke, and kidney disorders. Alarmingly, around 175,000 deaths annually in India are attributed to high salt intake, primarily due to its role in exacerbating hypertension.
These issues were highlighted on Tuesday at a national workshop organised in collaboration with Resolve to Save Lives, aiming to address hypertension through healthier dietary habits and salt reduction strategies.
Dr Ritika Samadar, chief clinical nutritionist at Max Healthcare, Saket, emphasised that 80% of salt intake originates from home-cooked dishes or additional table salt. Common items such as pickles, pappads, chutneys, salads and buttermilk significantly contribute to daily salt consumption. The remaining intake stems from restaurant meals, street food and packaged products, including snacks and ready-to-eat items.
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Hidden salts in packaged goods like biscuits, sauces, condiments and snacks also play a substantial role in excessive sodium consumption.
Dr Samadar debunked prevalent myths about different salt types, clarifying that pink salt, rock salt and sea salt contain sodium levels similar to regular white salt, with minimal mineral differences due to the small quantities typically consumed. She stressed the importance of using iodised salt to maintain optimal health.
Dr Vijay Kher, chairman of Epitome Kidney and Urology Institute and Lions Hospital, highlighted the significance of early intervention. "If we start in early childhood, taste buds adapt to low-salt preferences, reducing the desire for excessive salty foods over a lifetime. Children don't require large amounts of salt, making early education crucial," he noted. Dr Kher emphasised the need for a multi-faceted approach, combining consumer education with structural interventions targeting food environments, involving govt bodies, regulatory authorities and the food industry.
India has pledged to reduce average salt consumption by 30% by 2030, revising its earlier target of 2025 to align with the WHO's global NCD action plan. This commitment is part of the national multisectoral action plan for non-communicable disease (NCD) prevention and control. However, significant challenges remain, including the absence of a comprehensive national salt reduction strategy, weak regulatory frameworks, and low public awareness about excessive salt intake.
Dr. Chandrakant Lahariya, founder director of the Foundation of People-Centric Health Systems, stressed the need for cultural shifts and greater awareness of hidden salt sources. He advocated for policy interventions such as front-of-package warning labels, which have proven effective in reducing the consumption of high-salt, high-fat and high-sugar products. "These labels not only assist consumers in making informed decisions but compel the manufacturers to produce relatively healthier alternatives," Dr Lahariya said.
He also suggested exploring higher taxation on unhealthy food products and enforcing stringent advertising regulations, particularly for content targeting children.